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When pears are in season (usually Fall and Winter months), you’ll want to try this easy pear salad recipe. It’s inspired by a salad I order at a local Kansas City restaurant called Nick & Jakes, but this version is easy to make at home anytime you’re in the mood, for a fraction of the price.
I’ve tested this combination of ingredients with various dressing options, and my favorite is made with red wine vinegar and Dijon mustard. You can shake it together in no time!
Top this salad with your favorite protein to make it a complete meal. We usually top it with baked chicken breasts, but chickpeas or baked salmon would also be a nice touch!
⭐⭐⭐⭐⭐ Featured Review
“Delicious salad…perfect pairing of ingredients!” – June
Pear Salad Recipe Ingredients
- Ripe Pears. My favorite type of pear is Bartlett, which turns yellow as it ripens. It’s easy to shop for ripe ones when you’re in the store, because the unripe ones are green. (Just like a banana!) You can use any other pear you love for this salad, too.
- Mixed Greens. Any lettuce will work as the base for this salad, but starting with a box of pre-rinsed spring mix from the store will speed up the prep.
- Gorgonzola. I know not everyone is a fan of blue cheese, but gorgonzola crumbles pair exceptionally well with sweet pears and a tangy vinaigrette. (This is not to be confused with other varieties of blue cheese– gorgonzola is best.) I hope you’ll be brave and try it as written! You can always swap feta or goat cheese, if you prefer.
- Pecans. To stay authentic to the Kansas City salad I’m trying to replicate, try candied pecans or walnuts on top. Or, for a lower-sugar version, just use plain pecans.
- Dried Cranberries. These add another layer of chewy texture and tangy, sweet flavor to the salad.
- Vinaigrette. You can shake the dressing together in a jar using simple pantry ingredients like red wine vinegar, olive oil, and honey, plus lemon juice and Dijon mustard.
How to Make a Salad with Pears
Step 1:
To prepare the dressing, add the olive oil, vinegar, lemon juice, honey, Dijon mustard, salt, and pepper to a small glass jar with a lid.
Use a small whisk or spoon to stir well, making sure that there is no honey stuck at the bottom of the jar. Then secure the lid and set the dressing aside.
Step 2:
To assemble the salad, start by adding a bed of spring mix or your favorite lettuce in a large bowl.
On a cutting board, slice off the four sides of the pear so you can discard the center with the seeds and stem. Then slice the pear chunks into thin slices. Arrange them over the bed of greens.
Step 3:
Next, sprinkle on the nuts, cranberries, and crumbled gorgonzola. Shake the dressing jar well, then drizzle it generously over the salad. Toss well, then this pear gorgonzola salad is ready to serve right away.
It makes an easy side dish or can be topped with baked chicken breasts for a complete meal.
Pear Gorgonzola Salad Recipe
Ingredients
Vinaigrette
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Pear Salad
- 6 ounces spring mix
- 1 to 2 ripe Bartlett pears
- ¼ cup Gorgonzola crumbles
- ¼ cup dried cranberries
- ⅓ cup candied walnuts or pecans (or any nuts)
Instructions
- To prepare the dressing, add the olive oil, vinegar, lemon juice, honey, mustard, salt, and pepper to an 8-ounce (or larger) jar with a lid. Use a small whisk or spoon to stir well, making sure that the honey doesn't sit at the bottom of the jar. Once the dressing is mixed, secure the lid on the jar and set it aside.
- To assemble the salad, arrange the mixed greens in a large serving bowl. Use a sharp knife to slice the 4 sides of the pear away from the core, and discard the center with the stem and seeds. Thinly slice the pear, then fan the slices over the bed of greens. You can use 1 or 2 pears, depending on how much fruit you'd like to have on each serving. (Tip: Bartlett pears turn from green to yellow when they are ripe!)
- Add the gorgonzola crumbles, dried cranberries, and candied nuts on top. With the lid still on the dressing jar, shake well to ensure the dressing is well mixed, then remove the lid and drizzle the dressing generously over the salad. (You don't have to use all of it right away.) Gently toss and serve right away with any extra dressing on the side.
- Leftover dressing can be stored in an airtight container in the fridge for up to a week.
Notes
Nutrition
More Recipes to Try
If you try this Pear Salad recipe, please leave a comment and star rating below, letting me know how you like it.
I did the salad with the chicken. It was delicious. I changed it a bit, I think because I’m a Brit. I swapped out the cranberries and pecans for pomegranate and walnuts. I love walnuts with pears!!
Yum, I love walnuts with pears, too. Glad you enjoyed it with the chicken!
I could eat this everyday! I swapped date syrup for the maple syrup and made the dressing oil free.
Delicious salad…perfect pairing of ingredients!